While Britt Rescigno has impressed Food Network fans with her amazing showings on Tournament of Champions and other food television competitions, her restaurant Fiamma celebrates her culinary creativity. In partnership with her spouse Kinsey Leodler, the Sun Valley, Idaho based restaurant has quickly rose to prominence with both locals and visitors hungry for her impeccable dishes.
More and more, people are willing to travel to sit at the table of chefs that they see on television. The plates on the screen and the descriptions from commentators create a craving for a bite of those impressive, sometimes iconic, dishes.
Long before Britt Rescigno became a popular chef on Tournament of Champions, she had honed her skills in various restaurants. Mastering the secrets to her signature meatballs and celebrating classic Italian cuisine, Chef Britt appreciates that impeccable ingredients and respecting that food is key to a delectable dish.
During a conversation with the chef, she revealed her philosophy and approach to the food at Fiamma. That celebration of simplicity, great local ingredients, and community comes through in every dish.
Specifically, Chef Britt said, “the food that we like to cook is simple, ingredient forward, and over live fire. Many chefs are doing big menus, using molecular gastronomy, or doing crazy things with food. At Fiamma, we want to bring it back to a more primitive way of cooking. We use live fire, some smoke, and just a little salt and pepper.”
The Sun Valley community and the area influences that approach. Chef Britt explained, “fire is one of the easiest ways to preserve ingredients. Living here (in Idaho), we have to be able to do that so that we can survive through the year.”
“On our menu, all our proteins are regional. We do not have chicken, instead we have pheasant. We have venison, wild boar, bison. We choose to cook food that is native to the land and that is important to us.”
That celebration of local food and community has made Fiamma a popular spot for both the people in the area and others who seek out her restaurant for a special trip. Chef Britt said that their small town has accepted them, fallen in love with their food, and understands what they are trying to do.
While locally sourced ingredients cooked over live fire are a highlight of Fiamma’s menu, guests will find the classic Italian dishes that Chef Britt has highlighted on her various Food Network shows. It would not be her restaurant if her meatballs were not on the menu.
Chef Britt ensures everyone, “those meatballs are not going anywhere. They will always be on the menu.”
Another dish that Chef Britt believes highlights Fiamma’s concept as well as her own culinary point of view is octopus. While some people can be apprehensive to try octopus, she believes that they make the best octopus and encourages everyone to try her recipe.
Specifically, she said, “I have changed many people’s minds with this dish. It is tender, crisp, smoky and yummy.” Those simple words convey what makes octopus a scrumptious protein. As the slightly charred skin gives ways to a tender, juicy center, the contrast of the slightly bitter smoke to the hint of sweet octopus transports people to an Italian coastline and the freshness of the sea. It is simply impeccable.
For a heartier, comfort food forward dish, Chef Britt recommends the Bolognese. But, like many items on her menu, it is not a typical recipe.
She explained that the Bolognese is “like a hybrid dish. It is a ‘traditional modernist style Bolognese.’ We use a milk braise, which makes it white brown. Also, we use bison and wild boar because those are the local ingredients that we want to highlight.”
As Chef Britt and her spouse build Fiamma into a successful Sun Valley, Idaho restaurant destination, she is always looking forward. Whether it is the next Food Network competition, another potential restaurant, or just enjoying life, Chef Britt Rescigno has a bounty of opportunities on her table.
Fiamma from Britt Rescigno and Kinsey Leodler is located at 211 Leadville Ave, Ketchum, ID 83340. More information, as well as reservations, can be made on its website.